Green Pasta

St Patrick’s Day is coming, so go find several pounds of spinach and dye your pasta green for the holidays! I received a pasta cutter Kitchen-aid attachment for Christmas this year, and the Pasta Bible inspire greatness.

I had always wanted to make my own pasta but have been thwarted by the usual laziness. The effort was richly rewarded—easily the best pasta I’ve ever had—no comparison to dry packaged products, no comparison.

I’ll be experimenting with a variety of different doughs over the coming months, but this first dough recipe appears to be a standard dough for most all kinds of pasta (cut, stuffed, shaped, etc).

Pasta Dough a la Pasta Bible
2 1/3 cups all purpose flour
3 eggs
1 TB olive oil
½ tsp salt
1 TB water

Sift the flour onto the work surface in a mound and make a hollow in the middle. Break the eggs into the hollow. Add the olive oil and salt to the eggs. With a fork, first mix the ingredients in the hollow together and then start to mix in the flour from the edge.

Gradually incorporate more of the flour until a viscous paste begins to form. Put the fork to one side and using both hands, heap the remaining flour from the outside over the paste in the middle. Work the flour into the paste. If the paste does not absorb all the flour, and if the ingredients cannot be easily worked, add the water.

Work in water with both thumbs, then press the dough into a ball and work in the rest of the flour. Knead the dough until it is firm but has a slightly elastic consistency, until it no longer changes shape when you remove your hands. Cover with plastic wrap and let rest for one hour.

Then roll it out super flat and cut it into strips and feed it into your cutter! Or make shapes however you desire.

To add green dye, follow these instructions from the Pasta Bible.

Then make your favorite pasta dish! Happy St. Patrick’s Day! Hoping to catch some cabbage from the parade floats tomorrow…